Lemang is a traditional dish that is believed to have originated in Indonesia, but it is found in many Southeast Asian countries such as Malaysia, Brunei, and Singapore. It is made with sticky rice, coconut milk, optional flavorings, and salt, which are combined and then cooked in a bamboo tube over an open fire.

The inside of the tube is usually lined with banana leaves to prevent the rice from sticking. Lemang is traditionally eaten on the last day of Ramadan, to mark the end of the fasting period. It is typically served as a side with meat-based dishes.